Green Chile Chicken Enchiladas

Heat oven to 350F. Rub chicken breasts with oil and season with salt and pepper to taste and place them in a baking dish. Roast in the preheated oven for 35 to 40 minutes until chicken is cooked through. Let cool. Remove skin and discard. Pull chicken from bone and shred it.

Place shredded chicken in a bowl and add 3/4 of a can of enchilada sauce (save remaining 1/4 can for use later), green chiles and cumin. Stir well to combine. Cover with plastic wrap and place in fridge for 30 minutes – or up to 4 hours.

To assemble enchiladas: Heat oven to 400F. Lightly grease a 9×13 baking dish. Spoon approximately 3 Tablespoons of chicken mixture down the center of each tortilla. Top the chicken with desired amount of cheese. Roll the tortilla tightly and place it seam side down in baking dish. Repeat with all tortillas and filling. Lightly brush tops of enchiladas with oil and place in oven. Bake for 10 minutes. Remove from oven and pour remaining enchilada sauce (1 full can plus 1/4 can remaining from earlier) over enchiladas and top with remaining cheese. Cover the pan loosely with foil and return to oven. Bake 20-25 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and golden brown. Cool slightly before serving.